Easter time is chocolate time! It is the time we go "loose" a bit on our healthy eating in the family. We have dressed this brownie cake up with an Easter chocolate rabbit and Matcha grass!
- Prep Time: 10 min
- Cook Time: 20 min
- Ready in: 30 min
- Yield: 16 brownies
- 250g Greek yoghurt*
- 1/4 cup milk
- 2 egg
- 80g rolled or traditional oats
- 60g Dutch-process cocoa powder
- 2 tablespoons raw sugar
- 80g honey
- 1 1/2 teaspoons self-rising flour
- 100g smooth or crunchy peanut butter*
- 60g semi-sweet chocolate chips / 12 small chocolate Easter eggs*
- handful of roasted peanuts*
- 2 tbsp Matcha
- 2 tbsp Peanut Roasted, ground roughly
- 1 tbsp Icing Sugar
A chocolate bunny optional
- Preheat oven 160-170ºC on fan heat.
- Put all brownie ingredients except chocolate eggs and roasted peanuts in a high speed blender like #Thermocook. Blend till smooth (about 30 seconds).
- Pour mixture into a baking tray. (If it is a little runny, as an extra tablespoon oats in the batter.)
- Put the HALF chocolate eggs and ALL roasted peanuts onto batter evenly. Push them down a little into the batter.
- Baked for 20 minutes or until the cake just cooked (tiny bit uncooked ok).
- Prepare Matcha Grass: Blend all Matcha grass ingredients together. Set aside.
- When the cake is baked finished, bring out the cake to cool for a minute.
- Take the remaining Easter eggs and push them into where the melted chocolate eggs are. This way you get nice looking unmelted eggs embedded in the cake.
- (Optional) Place big chocolate bunny in the middle of the cake.
- Sprinkle Matcha grass on the cake.
- Ready to go chocolate-crazy!
The kids loved the Choco Peanut Butter Fudge Cake.